Ruel Averion Fevidal
Doha
Summary
Dynamic culinary leader with extensive experience across the Middle East, excelling in menu development and inventory management. Proven ability to enhance kitchen efficiency and elevate food quality, while training and supervising staff to achieve operational excellence. Recognized for innovative recipe design and maintaining high food hygiene standards.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Executive Chef -
St. Regis Doha
Doha
01.2024 - Current
- Managing administrative tasks, monitoring food and equipment inventory, and processing purchase orders to ensure operational efficiency.
- Implementing hygiene policies and examining equipment for cleanliness. Designing new recipes, planning menus, and selecting plate presentations.
- Assessing staffing levels to align with service, operational, and financial objectives, ensuring optimal restaurant performance.
- Ensures that overall operations are aligned with the major requirements such as production, manning, and logistics.
- Setting and monitoring staffing performance standards to ensure service excellence.
- Gathered feedback on food and service quality, resolving customer issues to enhance guest satisfaction.
- A premier luxury hotel renowned for its world-class service, diverse upscale restaurant outlets, and status as Doha’s premier culinary destination.
Executive Sous Chef -
St. Regis Doha
Doha
08.2022 - 01.2024
- Handling the entire daily culinary operation by having coordination in all outlet Chefs in-charge to ensure that everyone is in control of their own outlets in terms of food standards, hygiene standards, manning level, equipment, profit and losses.
- Manage inventory, control costs, and optimize kitchen efficiency.
- Develop and curate innovative and appealing menus, considering dietary preferences and seasonal ingredients.
- Train kitchen personnel in safe operating procedures of all equipment, utensils, and machinery, as well as food production principles and practices.
Sous Chef -
Kempinski Hotel, Mall of the Emirates
Dubai
02.2018 - 09.2022
- Responsible for planning and directing food preparation in kitchens.
- This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arises in the kitchen.
Head Chef -
Kempinski Hotel, Mall of the Emirates
Dubai
10.2020 - 06.2022
- In-charge of entire culinary operation in the absence of Executive Chef and/or Executive Sous Chef.
- Menu development, recipes standard and initiating related training to the staff member for the new dishes on the menu.
- Handling events and daily operations.
Jr. Sous Chef -
Kempinski Hotel, Mall of the Emirates
Dubai
09.2016 - 02.2018
- Supervise the daily functions of cold kitchen employees, facilities and costs and contribute to maximizing the overall Food & Beverage departmental profit.
Chef De Partie -
Kempinski Hotel, Mall of the Emirates
Dubai
01.2013 - 09.2016
- Ability to cook a variety of dishes from different cuisines.
- Cooking and implementing the standard of each and every item according to the menu.
- Organizing the outlet for daily operation by ensuring that the junior team member is aware of every information that they need to know.
Education
Bachelor of Science - Marine Transportation
Manuel S. Enverga University Foundation
Quezon Province, PhilippinesSkills
- Culinary Leader
- Team Leadership
- Decision-Making
- Problem Solving
- Food Safety Compliance
- Food Hygiene
- Expert Kitchen Skills
- Culinary Innovation
- Menu Development
- Food Preparation
- Event Planning
- Budgeting and Cost Control
- Culinary Techniques
- Recruitment and Onboarding
- Coaching and Mentoring
- Inventory Management
Personal Information
- Date of Birth: October 24, 1987 (38 years old)
- Nationality: Philippines (Filipino)
- Current Address: Kempinski Residences & Suites, West Bay, Doha, Qatar
- Marital Status: Married
Certification
- GM’s Masterclass Business Continuity Plan
- Basic Hygiene Level 1 (HACCP)
- HACCP Level 2 (Person in Charge)
- Allergies and Intoxications
- Fire Training
- Safety Certified First Aider
- Leadership Training
- Train the Trainer, Lobster Ink
Management
130 FTE's, Culinary Department, 100M QAR annual revenue, 2025
Languages
- Filipino, Native
- English, Fluent
Awards
- Chef of the Year Nominee, 2026, FACT Qatar Awards
- Chef of the Year Nominee, 2025, FACT Qatar Awards
CAREER HIGHLIGHTS
- Web Summit 2026, Project Executive Chef for the third and largest edition of the region's fastest-growing tech event, held February 1–4, 2026, at Doha Exhibition and Convention Center (DECC), with over 30,000 attendees from 127 countries, Doha Exhibition and Convention Center.
- Arab Cup 2025, Project Executive Chef, Doha, Qatar 2025.
- 2025 MotoGP World Championship, Executive Chef/Project Lead, Lusail International Circuit, Doha, Qatar.
- FIA World Endurance Championship 2024, Executive Chef/Project Lead, Doha, Qatar, 2024.
- Doha Jewellery and Watches Exhibition 2025, Executive Chef/Project Lead at Doha Exhibition and Convention Center.
- Web Summit 2025, Executive Chef/Project Lead at Doha Exhibition and Convention Center.
- Book Fair 2025, Executive Chef/Project Lead at Doha Exhibition and Convention Center.
- Qatar Master 2024, Culinary Lead for a European Tour golf tournament held in Doha Golf Club. Handled all categories in the venue such as VIP Lounge, Player’s Lounge, media, sponsors, staffs and volunteers, Doha Golf Club,
- Al Shaqab, Culinary Lead catering to top VVIPs and Royal families in Qatar.
- Asian Cup 2023, Culinary Lead handling 2 stadiums (Al Thumama Stadium and Education City stadium) during the tournament. Operation includes catering for 3 main categories in both stadiums, 61 private suites, 4 business lounges, 2 club lounges with a total of 2000 guests during match day.
Work Preference
Salary Range
$90000/yr - $100000/yrTimeline
Executive Chef -
St. Regis Doha
01.2024 - Current
Executive Sous Chef -
St. Regis Doha
08.2022 - 01.2024
Head Chef -
Kempinski Hotel, Mall of the Emirates
10.2020 - 06.2022
Sous Chef -
Kempinski Hotel, Mall of the Emirates
02.2018 - 09.2022
Jr. Sous Chef -
Kempinski Hotel, Mall of the Emirates
09.2016 - 02.2018
Chef De Partie -
Kempinski Hotel, Mall of the Emirates
01.2013 - 09.2016
Bachelor of Science - Marine Transportation
Manuel S. Enverga University Foundation